PB&J Muffins

For breakfast last week I made PB&J muffins!! I was scared they'd come out "off" because I've tried to bake with peanut flour before and had texture issues, but they were great!!! I wanted more! The best part is that for the entire recipe, it's 303 calories so I ate them alllll up :DPB&J MuffinsMakes: 4 Muffins

• 1/4 cup raw old fashioned rolled oats
• 1/4 cup peanut flour
• 1 TBSP coconut flour
• 3 egg whites
• 2 TBSP plain Greek yogurt
• 1/2 tsp almond extract (Optional)
• 1/2 tsp baking powder
• 1 stevia packet
• 4 tsp of sugar free jelly (flavor of choice)

Preheat the oven to 350F. Begin by grinding the oats into a flour. Then add the remaining ingredients except for the sugar free jelly and blend again. Once evenly blended, pour the batter into a muffin/cupcake pan that's been sprayed with nonstick spray, making 4 muffins. Placve 1 tsp of sugar free jelly into the middle of each muffin. Then bake at 350F for 14-16 minutes, or until the tops are set and firm.For all 4 muffins: 303 calories; 7 g fat, 35 g carbs (9 g fiber), 34 g protein